Re: pizza crust

[Guest guest]

Loren

I use the recipe for pizza crust from 's book " Special

Diets for Special Kids " If I can recall page 43. I make 3 doughs and

individually freeze them wrapped in saran wrap then in a zip-lock freezer

bag. I take one out the night before to thaw and by morning it is thawed and

I make up a pizza. Just don't take out the dough and not bake it within a

day, it takes on a really yeasty smell and taste. I have been doing this all

summer because it's been so BLEEPING hot and my oven raises the temp in my

house about another 20 degrees. This is the recipe I use...

2 1/2 cups white rice flour

1 tsp red star yeast

1 tsp sea salt

1 tsp xanthan gum

mix until all is well blended

ADD: 1cup warm water

3 Tbsp extra virgin olive oil

1 Tbsp honey ( I use brown rice syrup I buy at HFS, much

tastier )

Blend all well and add a little water at a time until dough forms together.

Once proper consistency allow to mix for 1 or 2 minutes. Then I just place in

the saran-wrap and into freezer bags and in the freezer they go.

Any questions please feel free to E-mail me.

Hugs, Terry ( Beeda111@... )

[Guest guest]

> OK, I am just about at my wits end. Does anyone have the book

Special Diet

> Solutions, if yes, have you tried the pizza crust on page 31? Also

the mix

> on page 34? I made the mix up and used one batch and the dough

came out

> beautiful. Ever since, I cannot do it again. The dough is real

gooey. I

> tried it 3 times in a row. I even tried it from the page 31

recipe.

I have tried several recipes, and they work for a while, then they

are not as good anymore. Right now I am using the K Seroussi one for

focaccia bread, and I omit the oninons and seasoning, and I use a

sorghum mix instead of what she called for in her recipe. Comes out

wonderful, and for many uses.

I

> thought it might have been the yeast I used.

What is the difference

> between rapid rise, active, and what else is out there? What brand

of

> yeast do you guys use?

I use Red Star Active dry yeast-rapid rise, in the envelopes. And I

usually double the dose of yeast called for in the recipe, and add a

pinch of cream of tartar: that solves mostly of my rising-goey

problems (I am not a " pro " though! just lucky I guess).

Rapid rise yeast it rises in half or less of time; so if you normally

need about 2 hrs to double your batch of whatever, with rapid rise

takes only like 30 min. or so.

There is also compressed dry yeast (I bought mine at Costco) and I

use it for regular times when I am not in a hurry or if I am not

baking GFCF. It is a little faster than regular dyr yeast but not as

fast as rapid rise and takes less amount (I think).

Active just means it is 'activated' or ready for use. I believe it

means you can put it into preparations without letting it foam. I

always make it foam anyway, because I get the best results when I

prepare the yeast first then when I put it in the recipe with the

other dry ingredients.

Also, does anyone have a pizza crust recipe that I

> can freeze the dough raw, not cooked first. We haven't bought an

extra

> freezer yet, and there is no room to freeze pizza crusts already in

pie form.

>

Most recipes for gfcf breads or pizzas are not a dough but more like

a batter, so to freeze it you'd have to put in a pie form anyway I

think.

> What do you use for breading for nuggets or fish sticks?

>

I use the L.L. method but also use tapioca flour besides the " bread

crumbs " .

I posted my recipe for chicken nuggets at

www.newdiets.com/

and there are other ones too that you can check out and choose from.

Here's mine anyways (I use whole pieces of chicken, but can be done

with groung chicken too):

************************************

MY CHICKEN NUGGETS

INGREDIENTS:

a) Coating is equal parts of: Barbara's rice crisps,

Hol Grain unsalted rice

crackers,

Organic potato flakes

(Bob's Red Mill, Barbara's flakes),

Flouring is: Tapioca starch,

c) Beaten eggs with some rice milk or other milk sub or water,

d) Paprika, salt & pepper, a pinch of nutmeg.

Grind the coating in a blender kind (like the Braun deep immersion

part for grinding, or a handy chopper like the black-n-Decker),

measuring the doses after grinding so to get the right volume).

For added crispiness, add some GF corn flakes to this mix, just

crush them a bit in a bag (If not allergic to corn).

Put some tapioca starch on a double sheet of paper towel, the

beaten eggs with little salt and pinch of nutmeg in a deep plate or

bowl (how many depends from how much meat you will prepare), and the

coating mix on another double paper towel; dip pieces in tapioca to

flour slightly-this holds the coating better-then dip in the eggs,

and then in the " bread crumbs " and press with your hands to make the

coating adhere well.

You can deep fry, pan fry, or bake in oven (by spraying top and

bottom with oil or Pam spray), turning them halfway through cooking;

don't remember temperature of oven or for how long: I just usually

keep an eye on it.

As for seasoning, I salt each piece before dipping into tapioca,

and you can add some paprika and pepper, either to the eggs or to

the " bread crumbs " .

TIPS:

I buy either turkey or chicken breasts. Then I cut them

in " steaks " or strips, depending on size, but you can cut them

however you please, even small finger size, so they'll look alike the

ones you buy.

I also add the calcium powder to the " bread crumbs " , so he gets

that too, but if you don't use it, of course, you omit it.

You can do beef this way too, and pork, but make it thin and don't

cook too long, just enough to get it done, or it'll be hard to chew.

******************************************

Good luck and good gfcf baking.

Cristina-WA

Proud mom to 4.9 yo ASD, & 2.1 yo NT twins